Ingredients:

Chicken 1 1/4 pounds
Freshly ground black pepper 1 tsp
Turmeric ¼ tsp
Cayenne ¼ tsp or more 1 tsp ground cumin
Ajwain seeds ½ tsp
Salt ¾ tsp
Garlic 1 clove peeled and crushed
Vegetable oil 3 tbsp

Method:

1. Preheat the oven to 350F. Cut each chicken piece into thirds lengthwise, and then crosswise into ¾ to 1-inch segments. Put in a bowl and add the black pepper, turmeric, cayenne, cumin, ajwain, salt, garlic, and 1 tbsp of the oil mix well and set aside for 15 to 30 minutes or longer, covering and refrigerating if necessary. Heat the remaining 2 tbsp oil in a wok or large non-stick frying pan over very high heat. When very hot, put in the chicken. Stir-fry until chicken pieces are lightly browned or turn opaque on the outside.
2. Put in a baking dish and cover loosely with lightly oiled wax paper. The wax paper should be inside the dish and directly on the chicken pieces. Bake for 8-10 minutes, or until the chicken pieces are just cooked through. If not eating immediately, remove the chicken pieces from the baking dish to prevent them from drying out.

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